Spray the skillet with olive oil spray and add the chopped white onion. Cook 5 minutes over medium heat.
Add vegetable broth to the skillet to deglaze the pan (use a wooden spatula or spoon to scrape off any brown bits) from the skillet.
Add the shrimp, salt, garlic powder and sun dried tomatoes (and oil) to the skillet. Stir well.
Cook the shrimp on one side 2 minutes, flip the shrimp and cook another 2-3 minutes.
When the shrimp starts to turn into a C-shape, turn off the heat.
Add the baby spinach to the skillet and stir well until the spinach is wilted.
Serve hot, cold or room temperature.
Notes
If you can, buy shrimp that is already peeled and deveined with the tails removed. This really cuts down on the prep time and allows this meal to really be super simple. If you have shrimp that needs to be cleaned, the first step will be getting the shells off, deveining and removing the tails. This can take an extra 10-15 minutes of prep time.
Use fresh or frozen shrimp. Quick defrost your shrimp in cold water for about 30 minutes before cooking. Do not defrost in hot water, they will get mealy and gross because the outside of the shrimp will start to cook and the inside will still be frozen.
Use sun dried tomatoes in olive oil. The olive oil the sun dried tomatoes are packed in is incredibly flavorful and adds a nice umami quality to the dish!
Don’t overcook the shrimp. Shrimp are great because they really only need a few minutes in a hot skillet. If you cook too long, they get rubbery and unappetizing. As soon as you see them start to make that tight C shape (and turn pink) they are ready to go!
Storage:Store in the fridge for 3-4 days. Do not freeze (the texture may not be great). Reheat in a medium low skillet until the shrimp is warmed through or microwave 1-1:30 minutes.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
149
Fat
2
g
Carbohydrates
7
g
Fiber
2
g
Sugar
4
g
Protein
25
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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